10 Minute Sunomono (Japanese Cucumber Salad) Recipe
This refreshing 10 Minute Sunomono is a classic Japanese cucumber salad featuring thinly sliced cucumbers seasoned with sea salt and tossed in a tangy, slightly sweet dressing made from rice wine vinegar, sugar, and soy sauce, finished with toasted sesame seeds for a delicate crunch. It’s a quick and healthy side dish that is perfect for a light appetizer or to complement any meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
For the Cucumber
- 1 large Japanese cucumber
- 1 teaspoon sea salt
For the Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline to thinly slice the Japanese cucumber. Toss the cucumber slices with sea salt and let them sit for 3 to 6 minutes until the moisture is drawn out. Afterward, squeeze the excess moisture from the cucumbers. If the cucumbers taste too salty, rinse them lightly and drain well.
- Make the dressing: In a small bowl, combine the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds. Whisk thoroughly until the sugar dissolves completely, creating a balanced sweet and tangy dressing.
- Combine and serve: Toss the prepared cucumbers with the dressing until evenly coated. Serve immediately or chill in the refrigerator for a cooler, crisper salad. Enjoy this light and refreshing Japanese cucumber salad as a side dish or appetizer.
Notes
- Use a Japanese cucumber for authentic flavor and texture, but English cucumbers can be substituted.
- Adjust the salt and sugar to taste depending on your preference for sweetness and saltiness.
- If you don’t have a mandoline, use a sharp knife to slice the cucumbers as thinly as possible.
- Chilling the salad before serving enhances the refreshing qualities.
- For a gluten-free version, use gluten-free soy sauce or tamari.
